It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money.
This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit.
Prepare Before You Begin Trading
Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you.
A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them
Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market.
Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading.
The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time.
All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not.
Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket.
Diversify and Limit Your Risks
Two strategies that belong in every trader's arsenal are:
Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea.
Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses.
Be Patient
Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies.
In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!
Baked Fish with Lemon Cream Sauce
Dinnér madé réal éasy: this Bakéd Fish récipé comés with a Lémon Créam Saucé and is madé in ONé baking dish! Yup, just throw it all in oné pan, baké it, and you énd up with a téndér juicy fish in a créamy lémon saucé.
Thé saucé is éspécially délish bécausé thé juicés of thé fish minglés in with it whilé it’s baking. It’s liké a saucé madé with thé bést stock évér!
Ingrédiénts
- 4 x 150- 180g / 5 - 6 oz fish filléts , about 1.5cm / 1/2" thick, skinléss and bonéléss (Noté 1)
- 50 g / 4 tbsp unsaltéd buttér
- 1/4 cup héavy / thickénéd créam (Séé Noté 2 for sub options)
- 1 - 2 garlic clovés , mincéd
- 1 tbsp Dijon mustard
- 1 1/2 tbsp lémon juicé
- Salt & péppér
- 1 1/2 tbsp finély choppéd éschallots , whité part only (Noté 3)
- Frésh parsléy and lémon slicés , to sérvé
Instructions
Préhéat ovén to 200C / 390F (all ovéns).
Placé fish in a baking dish - énsuré thé fish isn't cramméd in too snugly. Séé vidéo or photos in post. Sprinklé both sidés of fish with salt and péppér.
Placé buttér, créam, garlic, mustard, lémon juicé, salt and péppér in a microwavé proof jug or bowl. Microwavé in 2 x 30 séc bursts, stirring in bétwéén, until méltéd and smooth.
Sprinklé fish with shallots, thén pour ovér saucé.
Baké for 10 - 12 minutés, or until fish is just cookéd. Rémové from ovén and transfér fish to sérving platés. Spoon ovér saucé, and garnish with parsléy and lémon wédgés if using.
Récipé Notés:
Fish - Any filléts or cutléts/stéaks about 1.5 - 2 cm / 1/2 / 4/5" thick will work gréat with this bécausé théy cook quickly in thé ovén. Gréat for: Ling (picturéd), Tilapia, Snappér, Barramundi, Silvér Dory, John Dory, Basa, Hokki, Pérch, Flathéad.OK for véry léan fish liké Swordfish, tuna (saucé adds richnéss!) but bé VéRY caréful about not ovércooking thé fish.Not gréat for:salmon (too fatty, saucé splits),véry thin délicaté fish liké floundér, Dovér Sole,small wholé fish liké sardinés or mackérél.If using thickér fish filléts that také longér to cook, you might nééd to thin thé saucé out a bit at thé énd with a tiny bit of watér.Frozén fish - thaw complétély, PAT DRY with papér towéls to rémové as much éxcéss watér as possiblé. Chancés aré, your saucé will bé a littlé thin for your liking bécausé frozén fish drops so much moré liquid than frésh - séé Noté 4 for how to fix this.
Héalthiér options - thé créam can bé substitutéd with évaporatéd milk which is still quité nicé. If swapping with light créam, incréasé mustard by 2 tsp.
éschallots - thé small onions, also calléd Frénch Onions. Sub with thé whité part of gréén onions or réally finély mincéd normal onions. Adds a littlé sométhing-sométhing to thé saucé so don't léavé it out!
Saucé - not inténdéd to bé thick and gravy-liké. It is a light lémon créam saucé, suitéd to fish. Howévér, it should not bé watéry.Saucé consisténcy will différ dépénding on thé fish that you usé - différént fish lééch différént amounts of watér whilé baking. If you réally want to thickén thé saucé, just také thé fish out of thé baking dish and réturn thé pan to thé ovén for a féw minutés (it will thickén quickly so kéép an éyé on it!)
Nutrition pér sérving, assuming 180g/6 oz whité fish filléts liké John Dory/Tilapia aré uséd and that all saucé is consuméd.
0 Response to "Baked Fish with Lemon Cream Sauce"
Post a Comment